Just In Time for Summer: Rojak Malaysian Salad

By Ms. Vegan June 1, 2015

This salad recipe comes to you all the way from Malaysia. If Malaysia were my kitchen. The term rojak, means “an electric mix,” and that’s exactly what this is. A delicious mix of veggies and flavors! Perfectly light for summer and pretty simple to make. Try it and see for yourself!


2 cups of julienned jicama

2 cucumbers julienned

1/2 cup chopped cilantro, chopped

1/4 cup green onion chopped

6 oz of tofu, cubed

Oil for frying

Dressing Ingredients/Directions:

1/2 cup of crunchy peanut butter

1/3 cup of apple cider vinegar (more if too thick)

1/4 cup of chili garlic paste

1 rounded tablespoon of brown sugar

Juice of 1 lime

1 tablespoon of water

Mix together all ingredients


In a large frying pan heat a little oil

Add in your cubed tofu and fry over medium-high heat

Fry until golden and crispy

Remove from heat and drain on a paper towel

In a large bowl toss together your jicama, cucumbers, cilantro, and green onion

Serve each plate with salad mix, large spoonful of dressing*

Top with Fried tofu

Serve and Enjoy!

*Feel free to toss salad with dressing before serving if you want

*This post was originally published on Ms. Vegan’s website, Ms. Vegan. For more from Ms. Vegan visit http://www.msvegan.com.

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